I write for both Chicago-oriented and national news sites. Often, I write reports, dining maps, and restaurant guides, but I'm particularly excited to write investigative, long form culture pieces. I'm also regularly hired to develop, write, and edit recipes for both online outlets and print cookbooks.​

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My reporting focuses on the nexus of food and the people who grow, cook, and serve it. These stories tend to focus on agriculture, but much of my food writing lately centers people in a sense of culture and physical place beyond farming. This is especially evident in my food history reporting, including why so many cakes are named after fabric and how banana desserts today taste strikingly different from the banana desserts our grandparents grew up enjoying.

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Below is some of my best work featuring agriculture, restaurants, food history, and historically excluded voices and perspectives in food media, as well as branded content.